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Tuesday, June 11, 2013

Arroz con Tomate (Spanish Rice)

This comes from one of my mom's first two cookbooks when she was married. 


Arroz con Tomate (Spanish Rice)

1/2 c chopped green bell pepper
1/4 c chopped onion
1 clove garlic, minced
1/2 teas dried basil, crushed
1/2 teas dried rosemary, crushed
2 T olive oil
1 c long grain rice
1 14.5-oz can diced tomatoes
1 teas salt
1 teas pepper
1 1/2 c water

Heat oil in a 12-inch skillet, and cook green pepper, onion, garlic, basil, and rosemary in hot oil until vegetables are tender. Stir in rice, tomatoes, salt, pepper, and water. Cover and cook over low heat for about 20 minutes until rice is done.

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